If you are craving a vibrant, tropical meal that tastes like a mini vacation on a plate, the Hawaiian Chicken with Coconut Rice Recipe will be your new favorite. This dish marries juicy, marinated chicken breasts with the creamy, slightly sweet essence of coconut rice, accented by the fresh tang of pineapple and the zing of ginger and garlic. Every bite transports you to the islands with its balance of savory and sweet flavors, making it an irresistible dinner option that’s simple to prepare and packed with exciting tastes.
Ingredients You’ll Need
This Hawaiian Chicken with Coconut Rice Recipe keeps things straightforward, relying on a handful of accessible ingredients that come together to create an extraordinary flavor. Each component has a specific role, whether it’s the tender chicken, the lush coconut milk that infuses the rice, or the tropical freshness of pineapple that brings brightness to the dish.
- 4 boneless, skinless chicken breasts: Choose fresh, high-quality chicken for the best texture and flavor.
- 1 cup pineapple juice: Adds natural sweetness and a subtle tang to the marinade.
- 1/4 cup soy sauce: Provides umami depth and a salty balance to the pineapple juice.
- 2 tablespoons brown sugar: Enhances the sweetness and helps caramelize the chicken while cooking.
- 1 tablespoon grated fresh ginger: Gives a warm, spicy kick that brightens the marinade.
- 2 cloves garlic, minced: Adds savory aromatic layers essential to the dish’s flavor profile.
- 1 tablespoon olive oil: Used for cooking the chicken, ensuring a golden sear without sticking.
- 1 cup jasmine rice: The perfect fragrant rice that pairs beautifully with coconut milk.
- 1 can (13.5 oz) coconut milk: For creamy, rich rice with just the right amount of sweetness.
- 1 cup water: Helps cook the rice to fluffy perfection.
- 1 teaspoon salt: Seasoning for the rice enhances all the coconutty flavors.
- 1/2 cup diced pineapple (for garnish): Adds a juicy, tropical burst as a topping at the end.
- 1/4 cup chopped green onions (for garnish): Brings a fresh, crisp contrast.
- Fresh cilantro (optional, for garnish): Offers herbaceous brightness for those who love a fresh finish.
How to Make Hawaiian Chicken with Coconut Rice Recipe
Step 1: Marinate the Chicken
Start by whisking together pineapple juice, soy sauce, brown sugar, grated ginger, and minced garlic in a large bowl. This marinade is where all the magic begins—each ingredient adds layers of sweetness, saltiness, and spice. Immerse the chicken breasts in this flavorful bath, making sure they’re fully coated. Cover the bowl and let the chicken absorb all those vibrant flavors in the fridge for at least 30 minutes. It’s the key step that takes the dish to the next level.
Step 2: Prepare the Coconut Rice
While your chicken is soaking up the marinade, combine jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring it to a boil over medium heat, then reduce to a gentle simmer, covering the pot to let the rice cook until tender and fluffy, about 15-20 minutes. The coconut milk infuses the rice with a rich sweetness and creaminess that perfectly complements the savory chicken.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade, letting any excess drip off, and place them carefully in the hot pan. Cook each side for 6 to 7 minutes until golden brown and cooked through. You’ll love the caramelized exterior that locks in all those sweet and salty flavors. Remember to discard the leftover marinade to keep things safe.
Step 4: Sauté the Pineapple
In the final few minutes of cooking the chicken, toss in the diced pineapple to the skillet. Sauté it just until the pieces are heated through and slightly caramelized. This step intensifies the natural sugars in the pineapple, adding a juicy, tropical punch that takes the dish beyond ordinary.
Step 5: Fluff and Finish the Rice
Once the rice is cooked, remove the pot from heat and fluff the grains with a fork. If you desire a creamier texture, gently stir in a little extra coconut milk. This keeps the rice luscious and perfectly balances the flavors on your plate.
Step 6: Plate Your Hawaiian Chicken with Coconut Rice Recipe
Grab your favorite serving dish and scoop a generous helping of the creamy coconut rice. Top it with the beautifully cooked chicken breasts and the warm pineapple mixture. Sprinkle the chopped green onions all over, and if you like, finish with fresh cilantro leaves for that lovely herbal brightness. This is the moment where everything comes together—colorful, fragrant, and ready to devour.
How to Serve Hawaiian Chicken with Coconut Rice Recipe
Garnishes
A sprinkle of chopped green onions adds a crisp and peppery detail, perfectly contrasting the creamy rice and savory chicken. Fresh cilantro can be a wonderful addition, lending a bright and slightly citrusy note that complements the tropical flavors. For some extra flair, you could even add toasted shredded coconut or a wedge of lime on the side to shake up the presentation and taste.
Side Dishes
This Hawaiian Chicken with Coconut Rice Recipe shines on its own, but if you want to round out your meal, consider a light, crunchy side like a crisp cucumber salad or some garlicky sautéed greens. A simple tropical fruit salad with mango and papaya can also enhance the island vibes and keep things fresh and balanced on your plate.
Creative Ways to Present
Serve this dish in a hollowed pineapple bowl for an eye-catching tropical touch that guests will adore. Alternatively, layering the components in a glass parfait or bowl creates a beautiful visual of coconut rice, chicken, pineapple, and garnishes that’s perfect for casual gatherings. Don’t be afraid to get playful; adding edible flowers or colorful napkins can make the experience feel festive and exotic.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Chicken with Coconut Rice Recipe in an airtight container and refrigerate. The chicken will stay juicy and flavorful for up to 3 days, while the coconut rice maintains its creamy texture nicely when reheated gently.
Freezing
You can freeze the cooked chicken and coconut rice separately in freezer-safe containers or bags. The chicken keeps well for up to 2 months, and so does the rice, although the texture might be slightly softer after thawing. Make sure to cool everything completely before freezing to prevent ice crystals formation.
Reheating
For the best results, reheat the chicken gently in a skillet over low heat or in the oven to avoid drying it out. The coconut rice is great warmed in the microwave; adding a splash of water or coconut milk before heating restores its creamy consistency perfectly. Stir occasionally for even warming and a fresh taste.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add even more juiciness and a deeper flavor. Just adjust the cooking time slightly, as thighs generally take a bit longer to cook through than breasts.
Is there a substitute for coconut milk?
You can use coconut cream diluted with water or even a mix of half-and-half with a bit of coconut extract. However, pure coconut milk is recommended for the best authentic flavor and creamy texture in this recipe.
Can this recipe be made gluten-free?
Yes! Be sure to use gluten-free soy sauce or tamari to keep the marinade safe for gluten-sensitive diets. This will not affect the flavor or cooking method.
How long can I marinate the chicken?
A minimum of 30 minutes is suggested, but marinating for up to 4 hours will deepen the flavors even more. Avoid going beyond this time to prevent the chicken texture from becoming mushy due to the acidic pineapple juice.
What type of rice works best for this recipe?
Jasmine rice is ideal as it has a delicate floral aroma and soft texture that pairs beautifully with coconut milk. You can experiment with basmati rice, but jasmine will deliver the closest to the authentic tropical experience.
Final Thoughts
This Hawaiian Chicken with Coconut Rice Recipe is a true crowd-pleaser that’s as joyful to make as it is to eat. The combination of sweet, savory, and creamy elements delivers a meal full of warmth and island-inspired flavors right in your kitchen. So spark some aloha spirit, gather your ingredients, and treat yourself and your loved ones to this delicious tropical feast—you won’t regret it!
Print
Hawaiian Chicken with Coconut Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Description
This Hawaiian Chicken with Coconut Rice recipe combines tender, marinated chicken breasts cooked to golden perfection with fragrant jasmine rice simmered in creamy coconut milk. The chicken is infused with a tangy pineapple and soy sauce marinade, complemented by fresh ginger and garlic. The dish is garnished with sautéed pineapple, green onions, and optional fresh cilantro, creating a tropical and flavorful meal perfect for any occasion.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
For the Coconut Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 teaspoon salt
For Cooking and Garnishing
- 1 tablespoon olive oil
- 1/2 cup diced pineapple (for garnish)
- 1/4 cup chopped green onions (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- Prepare the Marinade: In a large bowl, combine pineapple juice, soy sauce, brown sugar, grated fresh ginger, and minced garlic. Mix well to blend all the flavors thoroughly.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken deeply.
- Cook the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and simmer gently for 15-20 minutes or until the rice is fully cooked and fluffy.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken breasts from the marinade, letting excess liquid drip off, and cook for 6-7 minutes on each side until they are golden brown and cooked through. Discard any remaining marinade to avoid contamination.
- Sauté the Pineapple: During the last few minutes of cooking the chicken, add the diced pineapple into the skillet. Sauté with the chicken until the pineapple is warmed through, enhancing the tropical flavor of the dish.
- Fluff the Rice: Once the rice is done cooking, take it off the heat and fluff it gently with a fork. If desired, stir in a little extra coconut milk for an even creamier texture.
- Plate the Dish: Serve a generous scoop of the creamy coconut rice on each plate. Top with the golden Hawaiian chicken breasts and the sautéed pineapple mixture.
- Garnish and Serve: Sprinkle chopped green onions and fresh cilantro over the top for added color and fresh flavor. Serve immediately and enjoy the tropical goodness of this meal.
Notes
- Marinate the chicken for longer than 30 minutes, up to 2 hours, for more intense flavor.
- You can substitute jasmine rice with basmati or long-grain rice if preferred.
- For extra creaminess, add a splash of coconut milk to the rice just before serving.
- If fresh ginger is unavailable, use 1 teaspoon of ground ginger instead.
- This recipe can be doubled easily for larger groups.
- Use low sodium soy sauce to reduce the salt content if desired.
